Strawberry Jelly Tofu Cheesecake

Pulse Digestive Biscuits (2 1/2 cups) , Unsalted Butter (1/4 cup) , and Salt (1/4 tsp) together to make a crumb. If crushing in a ziplock bag, melt the butter.

In food processor, blend Natural Greek Yogurt (1 cup) , Firm Tofu (3/4 cup) , Cream Cheese (1 cup) , Caster Sugar (1 cup) , Milk (1/4 cup) , Vanilla Extract (1 tsp) , and juice from Lemon (1) until smooth. Set aside.

In saucepan, dissolve Agar-Agar Powder (2 tsp) in Water (1/2 cup) . Bring to a rolling boil and let boil for about a minute. Immediately drizzle the agar agar mixture into the food processor while it runs.

Transfer the cheese mixture to springform pan. Spread evenly. You may add Fresh Strawberries (8) if desired. Transfer back to the fridge for an hour while you make your strawberry jelly.

In a saucepan, bring Fresh Strawberries (1 1/3 cups) , Agar-Agar Powder (1 tsp) , Water (1 1/2 cups) , and Granulated Sugar (1/3 cup) to a boil while whisking. Once it started to boil, bring the heat down to medium low and whisk for another two to three minutes.